You can also cook lentils in big batches and use them for lunch or dinner throughout the week, as they will last for up to 5 days in your fridge ( 27). Nutritional value [ edit ] Lentils, mature seeds, cooked, boiled, with salt Nutritional value per 100g (3.5oz) Slinkard, A. E.; Bhatty, R. S. (1979). "Laird lentil". Canadian Journal of Plant Science. 59 (2): 503:504. doi: 10.4141/cjps79-079. Some of the polyphenols in lentils, such as procyanidin and flavanols, are known to have strong antioxidant, anti-inflammatory, and neuroprotective effects ( 6, 7, 8).

Lentils contain antinutrients, which can affect the absorption of other nutrients. Trypsin inhibitors The focus lies on high yielding and stable cultivars for diverse environments to match the demand of a growing population. [25] In particular, progress in quantity and quality as well as in the resistance to disease and abiotic stresses are the major breeding aims. [2] Several varieties have been developed applying conventional breeding methodologies. Serious genetic improvement for yield has been made, however, the full potential of production and productivity could not yet be tapped due to several biotic and abiotic stresses. [25]

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Brewer's: a large brown lentil which is often considered the "regular" lentil in the United States [6] Wild Lens species are a significant source of genetic variation for improving the relatively narrow genetic base of this crop. The wild species possess many diverse traits including disease resistances and abiotic stress tolerances. The above-mentioned L. nigricans and L. orientalis possess morphological similarities to the cultivated L. culinaris. But only L. culinaris and L. culinaris subsp. orientalis are crossable and produce fully fertile seed. Between the different related species hybridisation barriers exist. According to their inter-crossability Lens species can be divided into three gene pools:

It’s also worth noting that the polyphenols in lentils don’t appear to lose their health-promoting properties after cooking ( 6). The cultivated lentil Lens culinaris subsp. culinaris was derived from its wild subspecies L. culinaris subsp. orientalis, although other species may also have contributed some genes, according to Jonathan Sauer ( Historical Geography of Crop Plants, 2017.) [12] Unlike their wild ancestors, domesticated lentil crops have indehiscent pods and non-dormant seeds. [12]You can then place them in a pot, cover them with water and a pinch of salt, bring them to a boil, and let them simmer uncovered for 20–30 minutes ( 27). If you’re trying to minimize the number of lectins in your diet, try soaking lentils overnight and discarding the water before cooking them. Tannins meniscuri divergente - la fel ca meniscurile convergente, dar efectul este transformarea unui fascicul paralel într-unul divergent; Lentils are commonly eaten in Ethiopia in a stew-like dish called kik, or kik wot, one of the dishes people eat with Ethiopia's national food, injera flatbread. Yellow lentils are used to make a non-spicy stew, which is one of the first solid foods Ethiopians feed their babies.

This section needs additional citations for verification. Please help improve this article by adding citations to reliable sourcesin this section. Unsourced material may be challenged and removed. ( June 2021) ( Learn how and when to remove this template message) limba română cuvîntul lentilă provine din cuvîntul francez lentille, care însemna inițial „ linte”, o plantă ale cărei semințe comestibile au o formă biconvexă, iar apoi a fost folosit și pentru a desemna piesa optică avînd aproximativ aceeași formă. Cuvântul francez provine la rândul lui din latinescul lenticula, care este forma diminutivă a lui lens (genitiv lentis) cu același sens „linte”. Lentils are used worldwide in many different dishes. Lentil dishes are most widespread throughout South Asia, the Mediterranean regions, West Asia, and Latin America. Dal tadka (lentil soup) a b c d e f g h i j Erskine, William, ed. (2009). The lentil: botany, production and uses. Wallingford, UK: CABI. ISBN 978-1-84593-487-3. OCLC 435462765.

The conditions under which lentils are grown differ across different growing regions. In the temperate climates lentils are planted in the winter and spring under low temperatures and vegetative growth occurs in later spring and the summer. Rainfall during this time is not limited. In the subtropics, lentils are planted under relatively high temperatures at the end of the rainy season, and vegetative growth occurs on the residual soil moisture in the summer season. Rainfall during this time is limited. In West Asia and North Africa, some lentils are planted as a winter crop before snowfall. Plant growth occurs during the time of snow melting. Under such cultivation, seed yields are often much higher. [14] Seedbed requirements and sowing [ edit ] It’s speculated that too many lectins in the diet may increase the risk of developing an autoimmune condition, but the evidence to support this is limited ( 20).

The lentil requires a firm, smooth seedbed with most of the previous crop residues incorporated. For the seed placement and for later harvesting it is important that the surface is not uneven with large clods, stones, or protruding crop residue. It is also important that the soil be made friable and weed-free, so that seeding can be done at a uniform depth. [3]C ] = 1 m − 1 = 1 d i o p t r i e = 1 δ . {\displaystyle [C]=1m The low levels of readily digestible starch (5 percent) and high levels of slowly digested starch make lentils of potential value to people with diabetes. [18] [19] The remaining 65% of the starch is a resistant starch classified as RS1. [20] A minimum of 10% in starch from lentils escapes digestion and absorption in the small intestine (therefore called "resistant starch"). [21] Additional resistant starch is synthesized from gelatinized starch, during cooling, after lentils are cooked. [22] Though lentils, like all legumes, contain some antinutrients, dehulling and cooking the seeds greatly reduces the presence of antinutrients ( 23). Summary The former genus Lens consisted of the cultivated L. culinaris and six related wild taxa. Among the different taxa of wild lentils, L. orientalis was considered to be the progenitor of the cultivated lentil and was generally classified as L. culinaris subsp. orientalis. [2]